Daing Na Bangus (Dried Milkfish)

Daing na Bangus is a classic Filipino dish known for its marinated milkfish that is fried to achieve a crispy texture. The combination of tangy vinegar, aromatic garlic, and spices creates a flavorful meal that complements well with steamed rice and atchara, a refreshing pickled papaya side dish. This recipe provides a step-by-step guide to making Daing na Bangus, ensuring a delightful dining experience with its crispy exterior and rich taste. This dish is an effortless way to enjoy Filipino cuisine at its finest, highlighting the simplicity and bold flavors characteristic of the region’s culinary traditions.

Ingredients

• 2 whole milkfish, cleaned and butterflied
• 1/2 cup vinegar
• 6 cloves garlic, crushed
• 1 tsp ground black pepper
• 1/4 cup soy sauce
• 1 tsp sugar
• 1 cup cooking oil

Instructions

1. In a bowl, combine the vinegar, garlic, ground black pepper, soy sauce, and sugar.
2. Place the milkfish in the marinade, ensuring it is fully submerged, and let it marinate for at least 1 hour in the refrigerator.
3. In a large pan, heat the cooking oil over medium heat.
4. Carefully place the marinated milkfish in the hot oil and fry until golden brown and crispy, about 5 minutes on each side.
5. Drain the fried milkfish on paper towels to remove excess oil.
6. Transfer the fish to a serving dish, pairing it with steamed rice and atchara.

Keywords: Lunch, Milkfish, Crispy

Spice Rack: Garlic, Ground Black Pepper

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